Raw Peach Chocolate Mini Cakes (grain-free & vegan)

I’m back in London from my holidays and after 2 and half weeks of heat I’m loving the rainy day today. So refreshing and I’m not even complaining. When I’m away I always plan making few recipes for my blog, but somehow that never happens, I get into holiday mode…. I did promise you some peach though and just before coming back I’ve made these Raw Peach Chocolate Mini Cakes using the most delicious juicy peaches I could find.

I would normally use my 6″ round cake tin with removable bottom to make the cake, but being away I had to improvise a little and have used two 4″ round glass dishes lined with some cling film. It worked perfectly well, but I had to smooth out the sides where the cling film had left creased marks. It’s a simple raw cake with walnut, date and cacao crust and peach and coconut butter cream layer. You can leave to set this cake in fridge for few hours or in freezer for an hour. Enjoy while the peaches are in season:) x

Place walnuts into a food processor and blend until coarsely ground. Add cacao, sea salt, pitted medjool dates and coconut oil and blend until the mixture comes together. Spoon the mix equally onto the base of your dishes and press tightly down. Place into a fridge.

Place peaches and lemon juice into high speed blender or use hand blender and blend until you have smooth puree. Set aside.

Gorgeous! I wouldn’t have thought of putting peach and chocolate together but I bet it’s delicious! I’ll be sad when all of the peaches and nectarines disappear but I’m so excited for some autumnal fruits too! Just like you enjoyed the rain, I’m looking forward to autumn :) (but I also don’t want summer to end, haha!) x

Thank you Sasha! I’ve made some peach and chocolate ice lollies last year that I loved, so the inspiration came from there. I’m kind of looking forward to the autumn too, I love all of the seasons, makes it so much more fun when creating recipes too! x